Seafood recipe collection
that are low in salt
Barley risotto with sauteed shrimp, cubed Japanese eggplant, and pecorino romano cheese. Pearl barley cooked risotto-style with vegetable stock for a chewy, creamy grain dish.
Creole-style freshwater crayfish bisque with coconut milk, fennel, and egg yolk thickener. Crayfish sauteed, pureed, and simmered into a silky, rich soup.
Potato and mussel salad with a saffron vinaigrette, sliced fennel, black olives, tomatoes, and torn basil. An elegant Australian bistro-style salad dressed while the potatoes are still warm.
Black-eyed pea and crab salad with bacon, roasted peppers, and fresh herbs in a bright vinaigrette. A Stephan Pyles-style Southwestern recipe served on gorditas or crisp tortillas.
Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.
Bold herring salad, marinated herring tossed with apple, Spanish onion, potato, and beets in a creamy dill dressing. A sweet-tart, savory Northern European salad with a rosy hue, served chilled.
Salmon fillets briefly braised on a tender bed of chiffonade leeks with garlic, lemon, and fresh tarragon. A 25-minute French-leaning dinner where the leeks become the sauce.
Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.
Green broccoli is full of garlic flavor, with some savory and fresh anchovies, delicious.
Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.
Beach-style steamed crawfish layer fresh crawfish, red bliss potatoes, sweet corn, and lemon over hot seaweed. A New England-meets-Cajun shore feast.
Calamaria Gemista: traditional Greek stuffed squid filled with rice, pine nuts, currants, and fresh herbs, then slow-simmered in wine and tomatoes until fork-tender.
Calamaria Parayemista, Greek stuffed squid filled with spiced rice, tomato puree, cinnamon, and cloves, then braised in white wine. A traditional Greek mezze appetizer.
Calvert's pecan flounder bakes flounder fillets in foil packets with pecan vinaigrette, lemon slices, white wine, and toasted pecan halves. An elegant Southern-inspired dinner for four.
Carolines, French savory choux pastries split and filled with warm crab and asparagus spears, finished with a beurre blanc-style lemon dill butter sauce. An elegant first course or canapé for eight.
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